"Steve Gomes" _finnygomes@msn.com_ (mailto:finnygomes@msn.com) wrote:
>I am so glad I listened to Carol about Peter Reinhart's method of
>leaving dough over night in the fridge. It makes sense. That dough
>is like a very thick batter and if you let it sit over night,
>everything combines real nice.
>
>I made these rolls to accommodate half pound burgers. Now the
>bottoms are a little hard. I would like a uniform softness all
>around the crust. I have a gas oven and I start the rolls at 500 F
>for 5 minutes and bring it down to 375 F and bake on cookie
>sheets. What should I do?
Steve, I would suggest moving your cookie sheet higher in your oven,
the bottoms are simply baking too fast.